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Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods

The importance of consuming functional foods has led the food industry to look for alternative sources of ingredients of natural origin. Eggplants are a type of vegetable that is valued for its content in phytochemical compounds and it is due to the fact that this research is conducted towards the d...

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Bibliographic Details
Main Authors:	Rodríguez Jiménez, Jenny Rosa Elvira, Amaya Guerra, Carlos Abel, Báez González, Juan Gabriel, Aguilera González, Carlos Javier, Urías Orona, Vania, Niño Medina, Guillermo
Format:	Article
Language:	English
Published:	2018
Subjects:	RA Aspectos Públicos de la Medicina
Online Access:	http://eprints.uanl.mx/15820/1/23.pdf

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